Hearty
Shepherd's Pie
1/2 cup Butter
2 tsp. Olive Oil
1 cup Yellow Onions diced
1 cup Carrots sliced
1/2 cup Celery diced
12 oz. White Mushrooms sliced
1/2 Tbs. Fresh Rosemary minced
1 Tbs. Fresh Garlic minced
1 cup All Purpose Flour
2 cups Chicken Broth
1 1/2 cups Heavy Cream
3 cups Broccoli stems removed
3 Tbs. Fresh Parsley chopped
1 1/2 Tbs. Fresh Thyme chopped
1 Tbs. Fresh Sage chopped
4 cups Mashed Potatoes
1 cup Gruyere Cheese grated
3 cups Ham diced
1.
Preheat oven to 350 degrees F.
2.
Coat a large casserole dish with nonstick cooking spray.
3.
In a large skillet heat butter and oil.
4.
Saute onions, carrots and celery for about 4 minutes.
5.
Add mushrooms, rosemary and garlic
6.
Continue to saute for 4 minutes.
7.
Season with salt and pepper to taste.
8.
Stir in flour and cook for 2 to 3 minutes.
9.
Add the chicken broth and heavy cream.
10.Cook
until thick about 4 minutes.
11.Add
ham and broccoli, parsley, thyme and sage
12.Heat
through 2 minutes.
13.Reseason
with additional salt and pepper if needed.
14.Transfer
to the prepared casserole dish.
15.Top
with mashed potatoes
16.Sprinkle
the potatoes with cheese.
17.Place
in oven for 20 to 25 minutes or until potatoes have slightly browned.
